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Microbial characterisation and stability of a farmhouse natural fermented milk from Spain

AuthorsAlegría, Ángel ; Fernández, Elena ; Delgado, Susana ; Mayo Pérez, Baltasar
KeywordsNatural fermented milk
Lactic acid bacteria
Traditional dairy products
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Lactobacillus plantarum
Issue DateAug-2010
PublisherSociety of Dairy Technology
CitationInternational Journal of Dairy Technology 63(3): 423-430 (2010)
AbstractThis work reports the microbial characterisation of a farmhouse natural fermented milk (NFM) with good sensorial properties produced in Spain. Culturing and denaturing gradient gel electrophoresis (DGGE) analyses showed thatLactococcus lactissubsp.lactis and L. lactissubsp.cremoris(approximate levels of 109 cfu/mL) were dominant in this NFM, whileLactobacillus plantarumappeared at a lower level (106-107 cfu/mL). Repetitive extragenic palindromic (REP)-PCR typing of the isolates identified single strains each ofLc. lactissubsp.lactis, Lc. lactissubsp.cremorisandLb. plantarum. These three strains formed a stable microbial association which has been maintained for at least some decades. © 2010 Society of Dairy Technology.
Identifiersdoi: 10.1111/j.1471-0307.2010.00601.x
issn: 1364-727X
Appears in Collections:(IPLA) Artículos
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